Marzec, A.; Stępień, A.; Goclik, A.; Kowalska, H.; Kowalska, J.; Salamon, A.
Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre. Appl. Sci. 2025, 15, 1137.
https://doi.org/10.3390/app15031137
AMA Style
Marzec A, Stępień A, Goclik A, Kowalska H, Kowalska J, Salamon A.
Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre. Applied Sciences. 2025; 15(3):1137.
https://doi.org/10.3390/app15031137
Chicago/Turabian Style
Marzec, Agata, Alicja Stępień, Agnieszka Goclik, Hanna Kowalska, Jolanta Kowalska, and Agnieszka Salamon.
2025. "Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre" Applied Sciences 15, no. 3: 1137.
https://doi.org/10.3390/app15031137
APA Style
Marzec, A., Stępień, A., Goclik, A., Kowalska, H., Kowalska, J., & Salamon, A.
(2025). Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre. Applied Sciences, 15(3), 1137.
https://doi.org/10.3390/app15031137
